Butter tarts are a distinctly Canadian treat and anyone who grew up in Canada like I did has probably had a butter tart, or two, or three. They don’t exist in the U.S., which is probably a good thing but they are so good. Every once in a while I just have to have a butter tart so of course, I had to find a way to make it a little healthier. But let’s be clear: There is nothing healthy about a butter tart. The best you can do it make it with less butter and less sugar and don’t eat them too often.
So here is my best creation of a healthier butter tart with less sugar and less butter than most other recipes (only 3 tablespoons of butter in 12 tarts). If you do the math (3 tbsp divided by 12) there is actually 1/4 of a tablespoon of butter in each tart. Other recipes usually have a butter or shortening crust but mine is made with oil for less saturated fat. That’s why I’m so excited to share this recipe.
Some people like the tarts more gooey so I included options using corn syrup (it’s not the same as high fructose corn syrup) and Lyle’s Golden Syrup. You just replace some of the sugar with syrup to make it more gooey inside. The photo shown with the recipe is one I made with Lyle’s syrup but the picture above shows three different versions.
Left: sugar only
Center: with corn syrup
Right: with Lyle’s golden syrup
So there you have it. This is healthiest butter tart recipe I could make so we Canadians can have our occasional fix and the rest of the world can try something new. Click here for the recipe. – Jenny Jones